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+ servings

Hot Cocoa Cookies

These hot cocoa cookies are fudgy, have a melty, toasty marshmallow in the center, and are best enjoyed warm. You won't be able to stop at one.
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Servings 15 cookies

Equipment

  • Oven
  • Stand/hand held mixer

Ingredients
 

  • 6 tbsp (85 grams) unsalted butter cubed
  • 2 ½ cups (430 grams) chopped chocolate or chocolate chips
  • 3 eggs room temperature
  • ½ cup (100 grams) granulated sugar
  • ½ cup (63 grams) all-purpose flour spooned and leveled
  • 3 tbsp (15 grams) unsweetened cocoa powder
  • ¼ tsp (¼ tsp) baking soda
  • ½ tsp (½ tsp) salt
  • Mini marshmallows/large marshmallows cut in half

Instructions

  • In a microwave safe bowl or on the stove top, melt the chocolate and butter together. If doing this in the microwave, microwave the chocolate and butter in 15 second increments, stirring every 15 seconds. If doing this on the stove top, use a low heat and constantly stir. This will prevent the chocolate from seizing. Set in the fridge to cool.
  • In the bowl of a stand mixer fitted with the whisk attachment (or using a hand held mixer), beat the eggs and sugar on high speed until pale in color, about three minutes. The mixture will also look a bit foamy.
  • Switch your mixer attachment to the paddle (or change your hand held mixer attachments) and add the cooled chocolate mixture into the eggs/sugar mixture. Beat on medium-high speed until completely combined and smooth.
  • Add the flour, cocoa powder, baking soda and salt. Beat together until just combined. The dough will be very loose. Cover the dough with plastic wrap or tin foil and let chill for 1-2 hours until firm.
  • Once the dough has about 10-15 minutes left to chill, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • Scoop one heaping tablespoon worth of dough, flatten it into a disc and place it on the parchment paper. Repeat this process with all of the dough making sure you have an even number of discs.
  • Next, take 3-5 mini marshmallows or ½ of a large marshmallow and place it into the center of one disc. Take another disc and place it on top of those marshmallows. Then, seal the edges of the two discs so the marshmallows are in the center of the dough. Roll the dough into a ball and put it back on the baking sheet. Repeat this process with all of the discs.
  • Bake the cookies for 15-17 minutes until the edges are set and the tops of the cookies are crackled. Remove from the oven and let them cool, or enjoy slightly warm.
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